Affiliation:
1. Meat Technology Center, IRTA, Granja Camps i Armet, Monells, Girona, Spain
Abstract
ABSTRACT
Detection of six species of lactic acid bacteria and six species of gram-positive catalase-positive cocci from low-acid fermented sausages (fuets and chorizos) was assessed by species-specific PCR. Without enrichment,
Lactobacillus sakei
and
Lactobacillus curvatus
were detected in 11.8% of the samples, and
Lactobacillus plantarum
and
Staphylococcus xylosus
were detected in 17.6%. Enriched samples allowed the detection of
L. sakei
and
S. xylosus
in all of the samples (100%) and of
Enterococcus faecium
in 11.8% of the sausages. The percentages of
L. curvatus
,
L. plantarum
,
Staphylococcus carnosus
, and
Staphylococcus epidermidis
varied depending on the sausage type.
L. curvatus
was detected in 80% of fuets and in 57% of chorizos.
L. plantarum
was found in 50% of fuets and 100% of chorizos.
S. epidermidis
was detected in only 11.8% of fuets, and
S. carnosus
was detected in only 5.9% of chorizos.
Lactococcus lactis
,
Staphylococcus warneri
, and
Staphylococcus simulans
were not detected in any sausage type. From a microbiological point of view, 70.6% of the samples could be considered of high quality, as they had low counts of
Enterobacteriaceae
and did not contain any of the food-borne pathogens assayed.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
204 articles.
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